Oreo Cheesecake Cookies

If you know me, you know that I absolutely, positively love cheesecake. Cheesecake anything. Cheesecake everything. I have sampled countless different varieties of cheesecake from The Cheesecake Factory, and I always come back to the Oreo cheesecake. I love many of them, but I’m such a kid when it comes to Oreos and I totally adore them in my cheesecake. I even made myself an Oreo Cheesecake for my birthday a few years back. So when I saw these cookies – essentially a cheesecake with mini chocolate chips, and rolled in Oreo crumbs – they were calling my name!

Truth be told, I was pretty darn tempted to totally ditch the actual cookies and just eat the cookie dough straight up out of the bowl. There are no eggs, so it was especially tempting. I couldn’t stop sneaking tastes! Actually, I think that rolling the dough into balls and then freezing them would make a great center for cheesecake truffles. Or, just a really fantastic treat from the freezer ;-)

If you love cheesecake and/or Oreos, you will totally adore these cookies!

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2" balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

I’m such a huge fan of eggless cookie dough – I can eat the dough straight out of the bow, guilt-free! I am currently finishing up some mint chocolate cookies I made, but these might be next on the list!

my co-worker makes oreo truffles where she basically just mixes a package of cream cheese with crushed oreos, rolls into balls, and dips them in chocolate. they are crazy good! something about cream cheese and oreos is just a perfect match.

These really do look delish and they remind me a bit of the White Chocolate Strawberry Swirl Cheesecake I posted on my blog not long ago! I used oreo cookie crumbs for the thick crust and then white chocolate cheesecake with a swirl of strawberry. YUMM!

Ohhh….yes….I will be making these! You always have the best recipes – just when I think that traditional cookies are getting a little boring and I’m in the mood for something different – BAM – Michelle has something amazing posted!! :o)

Oh that’s so funny, I was just looking for a cheesecake cookie recipe! These look amazing! :) I will definitely be making them soon. I made your oreo cheesecake last week for my birthday, it was the first cheesecake I ever made and it was so delicious!

The succession of interest in this post grew with each word in the title! Not only do these cookies look sensational, but the cheesecake you mentioned for your birthday must have been fabulous. Back to the recipe, it has a manageable ingredient list that appears to come together easily. Oreos have now been added to my shopping list.

I tried making these delish cookies last night but the batter was more of a mousse consistency. I finally got them rolled into balls and covered them with the oreo crumbles but they all melted into 1 huge liquid mess in the oven! HELP! What did I do wrong?!

Hi Ashley, Hmm melted into liquid in the oven? If the dough was a mousse consistency it sounds like something may have been off. The dough isn’t too terribly soft, so I would double check the ingredient quantities and make sure your oven isn’t running hot.

Same experience. Mine kind of melted around the edges, while the centers didn’t quite cook through. They taste yummy, but something didn’t work right. I wonder if the proportions in the recipe available here are all correct. Maybe the flour should be more?

Hi Michelle, I tested a batch of these cookies out last weekend. I had almost the same issue that Ashley had, that they spreaded to much. I baked them in a convection oven, tried to adjust the time and temperature a little…but what the real problem that I found was the silicone mat I used to baked them on. My last tray that went in I switched to parchment paper (as noted in your recipe) and that made all the difference. Also, I put the dough in the fridge for about 10-15 mins to firm up a bit. Either way, it’s all very yummy! I find it strange that some cookies bake well with the silicone mats (Thick and Chewy Choc. Chip cookies) and some don’t…any thoughts?

I made these last night and after tasting the batter I had such high hopes because I LOVE cheesecake but I was so disappointed because all I could taste was the chocolate from the Oreo and nothing else. I’m almost tempted to try again leaving out the Oreo cookie part and see how they come out because the batter was delish.

I love cookies, but was inspired by your idea to make these into truffles. I refrigerated my dough for a bit so it was firm enough to roll with my hands, rolled the balls in the crumbs, then froze them on a cookie sheet. I tasted the dough, which was amazing obviously, but not a frozen truffle (since it was 7 am when I wrapped them up). I presumed they would be awesome, so I wrapped up several for a friend the next day. She sent me a text message 1 hour after I left her house telling me that she snuck one… then another.. then another… and they are ALL gone now :)

Thanks for another wonderful recipe!!! I’ve never baked anything from BEB that wasn’t amazing!

These are one of those recipes that look kind of icky but sound amazing, something U have to make. I will put this in the pile of must-make baked goods. Can’t beat the combination of Oreo cookies and cheesecake.

hi, i’ve just tried this recipe. i wanted to make 2 dozen instead of 1 dozen. Therefore, i actually doubled the ingredients needed for 1 dozen of this recipe. Sadly, the cookies turned out really hard to eat. :'( May i know how to improve it?

I just made these cookies and tried one – so yummy! My boyfriend loves cheesecake so I’m glad I got to eat one before he finds them. About the silicone mat v. parchment paper – I used a silicone mat when baking these and they came out perfect (looked just like the ones in the pictures). Also, I was able to get 18 cookies out of one batch. Thanks for posting this recipe!

YUMMMM! I saw this recipe pop up on Pinterest and am craving them now. I was thinking “Shoot! I’m out of eggs, so the recipe will have to wait.” I am so excited to see there are no eggs or baking soda/powder in the recipe. I can’t wait to try them. Thank you! :)

.. They came out great. I ate so many…I feel so bad..I guess I can justify it by saying it’s exam time.

But it’s actually quite interesting. Almost short bread texture..but then you get the cream cheese flavour. I found it stronger tasting (and more yummy) after I let it sit for a few hours (just like real cheesecake).

Probably would have tasted better if I didn’t eye ball it…but I wanted to say thanks for the recipe! Yummy <3

There are a few things that could have happened – your oven may be running a bit hot (I always recommend an oven thermometer to ensure the oven is at the right temperature); your butter could have been too warm, which is sometimes the case when cookies run and spread; also, did you use parchment paper or did you grease a baking sheet? Extra greasing on the baking sheet also causes spreading due to the extra fat that is melting getting into the baked goods.

I guess my oven could have been too hot–it’s pretty old. Some other ideas might be that I used a Silpat non-stick mat instead of spray or paper, but after the first batch turned out so bad, I took the mat off and didn’t use anything! hmmmm could it have been that I used a air-filled baking sheet instead of a conventional sheet…

Just came across one problem… I baked the cookies at the right temperature and for the right amount of time, but the cookies didn’t spread as much as yours and the bottoms were burnt black. Everything but the bottoms were perfectly cooked, though. Can you tell me what I did wrong? Thanks!

I made these tonight with a few minor substitutions based on what I had in the house (graham crackers instead of oreos, lf cream cheese, whole wheat white instead of AP, lowered the sweetener a bit and did half splenda/half sugar) and they came out perfect. I had actually forgotten to take the butter out of the fridge and had to microwave it a bit. It got TOO soft and I was worried the cookies would spread too much. But nope! Even without chilling the dough, they came out perfect.

They actually ended up tasting like flour. I baked one just to see how it would taste and it still tasted like flour. I was trying to think if I should put anything else in there to get rid of the flour taste but nothing helped. I know I put the right amount of everything in but who knows. I probably messed something up haha.

These cookies are amazing! Honestly, from initially looking at the recipe I didn’t see how they would stay together without any binder other than flour, but my coworkers were begging me for some of my now-famous homemade cookies (partly thanks to your fantastic recipes I keep finding) so I decided to use them as my guinea pig. They were very easy to make, and baked up perfectly-crunchy on the outside from the oreos and rich and creamy on the inside. They were devoured. Made me look like a total rock star. All of your recipes are awesome, thank you for always inspiring me.

I’ve made the Oreo truffles before & they were a hit so when I saw this recipe I knew I had to try it! I made these cookies night before last (and followed the recipe, parchment paper & all) they were AMAZING!!! I doubled the batch so we’d have extras & that plan didn’t work so well cause the all “VANISHED” LOL!!! I did bring a few to work & gave one to my boss who later that day told me one would not do…she needed a baggie of them :o) So last night I made a triple batch & again they are PERFECT!! Mine looked just like the picture & tasted so much better than words can describe!!! Now I’m thinking of “tweeking” it & maybe adding crushed peppermint to the Oreo crumb for a CHRISTMAS COOKIE exchange I host!

I’ve just made this cookies, and i must say they were so good, seriously. I’ll be honest, at first I wasn’t sure about the recipe (I mean,cream cheese in a cookie?) but all my doubts fade away at the first bite. Give it try, they’re amazing.

These cookies are absolutely delicious! I didn’t have any of the problems with the cookies spreading on the silpat. The problem may be with too soft of butter/cream cheese mixture, not enough flour etc. Thanks for the recipe!

Just made these and they are delish, but I was hoping the Oreo and cheesecake flavor would be a little more prominent. I didnt have mini chips on hand so used regular, but gave them a rough chop, but i think they still overpowered the other flavors a bit (but again, still yummy).

Any recommendations on how to up the cream cheese content for more of a cheesecake flavor? I’m thinking I might also sub the chocolate chips with chunks of Oreo next time.

I decided to make these for my Christmas Cookie Exchange… I love them, they are delicious. I am making 10 dozen of them to satisfy everyone I’ve ever known this year !! The only mildly disappointing thing about them is that I followed this recipe to an exact science and I wish they tasted a little more… CHEESY? I’d likely use a little more cream cheese on future batches. Gooey in the middle but I just want that smooth and rich hit that only cheesecake can provide. Otherwise, very yummy!

Just wanted to let you know that I just made these for some holiday baking, and I also happened to come across your recipe for cookie dough brownies, and I made those as well. Everything turned out really well, and I’m really glad I found these for Christmas!

Just saying thanks, how delicious everything is, and how cute your blog is! Keep it up :)

Hi, I baked the cookies this afternoon, would like to ask is it the texture not crunch like normal cookies?because I did follow all the ingredients..the cookies end up not crunch but lil bit chewy caramel bit crunch texture…or I did something wrong with the cookie? Anyway my son love it so much becoz is very sweet….

I made these last night, and they didn’t turn out right, I don’t think. They taste like they have way too much sugar, and they don’t tatse anything like cheesecake in anyway. I may have done something wrong. Help?

Hi Nasser, You don’t want to use the cream cheese spreads or whipped cream cream or anything like that. You just want to use a regular “brick” of cream cheese. The most common brand in the United States is Philadelphia Cream Cheese.

Hi. I only have microwave oven here at home. Is it okay to still bake it and use microwave oven? I’m afraid to try on baking it ’cause it might flop if I’ll use the microwave. And if it’s okay to use microwave how long should I bake it? PLEASE I NEED AN ANSWER FROM ANYONE HERE, PLEASE.

Yes – you can always bake in a Toaster Oven, it will take MANY batches (put the dough balls in the fridge between batches) though. We love to keep single servings of dough portioned out to make fresh warm gooey cookies whenever we need them!

These are so unique and I liked them a lot. However, I would suggest adding half a teaspoon of salt to these cookies and using a bit less sugar. I felt they could use it because they were a bit too sweet for me. Maybe I’d add more cream cheese as well.

Thanks! I’ve always wanted to make these and now I’ve got a reason to (I have a school fair tomorrow)! Also I have a pack of Oreos that my family and I can’t eat because we’re on a diet, so this is a great way to use them up!

Noooo!!! I added a bit too much flour and now they’re ruined. They don’t taste horrible, but are like biscuits and not gooey at all. Also, I rolled too much Oreo crumbs on to the cookies so they looked even more burnt than they were. What consistency is the batter supposed to be? Are they supposed to flatten out by themselves without me flattening them? I won’t be able to sell them at my school fair tomorrow… And who’s gonna eat all these cookies, with my family and I on a diet? I hate to throw them all away when they don’t taste that bad, but I don’t think anyone else would want to eat them looking like that. Oh well, I’ll try again next time!

I made these tasty cookies this morning to take with me when I visit some friends this weekend and I highly doubt there’ll be any sign of disappointment when they see these! So pleased with them, thank you! :) x

hi, i’ve been baking these cookies for a really long time and the first few times they turned out great but lately they’ve just been turning out like rocks (not spreading) and i was wondering if you might know why/how to fix it? i follow the recipe exactly, except for cutting down on the sugar (but i’ve been doing that ever since i started making them). thank you :-)

Hi Elizabeth, If you haven’t made any changes to the recipe at all, and you were having success initially, there might be an issue with your oven temperature. I would look into an oven thermometer to ensure it’s reading correctly.

I was so excited to try this, did everything that was instructed, and they burned. You mentioned rolling the dough in the crumbs, but your pictures look like you just sprinkled the Oreos. Is it because my dough is covered with oreos it burned?

Dear Brown Eyed Baker, I got into baking cookies a few years ago and started off doing the simple stuff… Mostly just your standard, classic chocolate chip cookies and snicker doodles. Nothing ever too fancy. I wanted to be able to perfect the simple recipes first before I progressed into anything more difficult. The only problem was I could only find things the were way too simple, or the exact opposite in a very demanding and time consuming recipe! Then a few months back I fell on this gem of a website… Your website. You have found every recipe from simple classics, to out of the ordinary, amazing, beautiful concoctions! And the fact that you put all of them in one convenient place makes looking for great cookies such a pleasant wonderful experience. I just fell upon this recipe that puts two of my favorite things in the whole world together into a delicious cookie! Oreo’s and cheesecake make for one of the greatest combinations known to any. I am going to be making a double batch of these for the people that I work with for much of the staff is celebrating birthdays over this week. I just wanted to personally write a note to say thank you for putting so much time into this website! Finding all these amazing baked goods and sharing them with the world in one easy to find resource… Any time I want to find any type of sweet (heck, any recipe for that matter) this is the first place that I am going to look! Many Many thanks, Andy

Hi Michelle, I’m a novice and thought I try these cookies. They came out too buttery. I think it’s because I didn’t use enough cream cheese. But how much is 3oz in cups or Tbsp? I googled this and got conflicting information, from 6 to 9Tbsp=3oz. If you could please help me out appreciate!!!

Made this the 1st time the other day and it was really good! But… I feel like it was missing something. I was looking for a tiny bit saltiness to it and realized the recipe called for unsalted butter and didn’t ask for salt at all! And so I made another batch today and doubled the most ingredients except the cream cheese, I used the whole 8 oz then added 1 egg. The egg I added since the original recipe was a little bit too crunchy for me. And so this helped in making it a little bit softer.

AWESOOOOMEEEEE! Tried making these twice now. And they turned out reallyyyy goooood! My boyfriend doesn’t like sweets that much but he can’t get enough of this one. Now I never leave my cookie jar empty. :)

Hi Michelle. Love, love, LOVE your website, all the way from sunny South Africa! You write with such flare and enthusiasm, it really translates. Anyway, I have a small question… I’d like to get to cookies a bit more firm and crunchy/less chewy. How can I achieve this? Should I bake it for a few minutes longer or would that end up burning it? Or maybe I could vary the ingredients somehow (like possibly reducing the cream cheese and/or increasing the flour)? Thanks in advance! :)